Hot Toddy Sorbet


2 cups (500 mL) orange juice

1/3 cup (80 mL) lemon juice

2/3 cup (160 mL) sugar

1/4 tsp (1 mL) ground ginger

3 ounces (90 mL) powdered pectin

1/8 tsp (0.5 mL) ground cayenne pepper

2 tbsp (30 mL) Bourbon


In a large pot over medium heat, combine orange and lemon juices, sugar, honey and ginger. Stir to dissolve and bring to boil. Remove from heat.

Stir in pectin, cayenne and bourbon. Cover with plastic wrap and refrigerate until chilled, about one hour.

Place in freezer overnight. Enjoy!

Makes about 4 cups.

From Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books, 2011).

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